In a blender or food processor, combine basil leaves and sun dried tomatoes. If needed you can add a little olive oil as well, however the sun-dried tomatoes are already packed in olive oil which has soaked up flavor from the tomatoes, so you will not need to add too much extra oil.
2 Cup Basil Leaves, 1 Cup Sun-Dried Tomatoes, packed in Olive Oil
Lightly toast the almonds in a skillet. Now add the garlic cloves, roasted almonds, salt, black pepper powder and lemon juice.
3-4 Garlic Cloves, 1/4 Cup Almonds (Baadam), 1 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Salt, 1 Teaspoon Fresh Lemon Juice
Grind the mixture to a thick chunky sauce.
Transfer the sauce to a pan and cook it on medium heat for a couple of minutes.